Wednesday, October 27, 2010

Kue Jahe Manis (Biskuit Rempah) oleh Arfi Binsted

Ini dia, salah seorang pencetus ide bergeloranya  Kue Bangket. Begitu bersemangat mencoba setiap resep yang beredar, dan jatuh cinta termehek - mehek *hihi amat sangat pada setiap jenis Kue Bangket yang dicobanya...


Kecintaanku pada rempah, kulukiskan di setiap retakan bangket jahe ini, hasil mencoba Kue Jahe Manis posted by Pupspita tempo hari. Twitteran dg Riana, BuCit, Elsye n Nadrah, kusempat menghela napas, kok tidak seperti yang kuharapkan (foto tidak sesuai dengan resep?). Mbuh. Tetapi pada akhirnya, atas prakarsa Riana yg perkasa, jadilah biskuit rempah ini. Dinamai rempah krn sudah kusertai dengan beberapa rempah segar. Mudah2an berkenan. Photo attached herewith. 
Yeah. Since ginger is part medicinal herbs and part traditional flavour to be used in Indonesian cooking or baking, I am keen on searching the balance flavour of it in tapioca biscuits. Call it Bangket [bang ket] and it is what it is. Meaning? Not sure, but for culinary purpose, it is the biscuit that carries the melt-in-the-mouth sensation.


Made traditionally from tapioca flour, these little darlings are now in the limelight. People in the NCC group and soon in my baking club are madly baking them to serve it right. Many flavours are offered and some alterations, adjustments you call it, are boldly re-written, but I just fall in love with three flavour: milk, peanuts, and ginger.

Presenting the zingy thing from its extract, ginger plays a big role in traditional biscuit. And I love it. Here, in this recipe, I add fresh spices to the original recipe. It is just so... traditional.


Kue Jahe Manis
posted by Puspita Widowati, extracted from Majalah Sedap

I call it Biskuit Rempah (Spice Biscuits). In this recipe, I tweaked a bit. I used 150g dark palm sugar and 50g icing sugar, add 1 cinnamon quill, 3 whole cloves, a squashed cardamom, half bruised nutmeg, and 1 bruised lemon grass). My method of cooking the coconut milk is to boil everything in, simmer, and let cool, with the spices in the saucepan, then sieved. To simmer the spices will give a chance for the spices to release their oil in a very low heat. 

175 ml santan (coconut milk)
100 gr gula merah (dark palm sugar)
50 gr jahe, diparut (ginger, grated)
100 gr margarine
100 gr gula halus (icing/confectionery sugar)
1 kuning telur (egg yolk)
500 gr kanji, sangrai 15 menit diatas api kecil (tapioca flour, toasted)

Cara membuat:

1.       Rebus gula merah, jahe dan santan lalu saring. Dinginkan. (Cook coconut milk with dark palm sugar, ginger (and spices) to boil. Sieved.)
2.       Kocok margarine, gula halus dan kuning telur hingga lembut (Beat margarine, icing sugar and egg yolk until fluffy.)
3.       Masukkan kanji, aduk rata. Tambahkan rebusan gula. Aduk rata. (Fold in the flour, mix well. Add in the cooled palm sugar mixture. Mix well.)
4.       Tipiskan adonan lalu cetak. Oven sampai matang. Oven selama 20 menit. (Roll out thinly and cut with biscuit cutters. Bake until cook for 20 minutes).

Happy Bangket Jaya!

Arfi Binsted

No comments:

Post a Comment